Summary
| Yield | |
|---|---|
| Source | Firlotte |
| Prep time | 20 minutes |
| Cooking time | 1 1/2 hours |
| Total time | 1 hour, 50 minutes |
Ingredients
2 pound
stewing beef (cubed) 1 tablespoon
vegetable oil 2
onions (chopped) 2 clove
garlic (slivered) 2 tablespoon
Chili powder 2 teaspoon
ground cumin 1 teaspoon
cinnamon 1 teaspoon
dried oregano 1 teaspoon
granulated sugar 1⁄4 teaspoon
Salt 1 can
tomatoes 1 cup
beef stock 2 tablespoon
red wine vinegar 2 tablespoon
tomato pasteInstructions
1.Cut beef into smaller bite-size pieces.
2. In Dutch oven, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed.
3. Reduce heat to medium. Add onions, garlic, chili powder, cumin, cinnamon, oregano, sugar and salt.
4. Cook, stirring often, until softened, about 5 minutes.
5. Add tomatoes, beef stock, vinegar and tomato paste, crushing tomatoes with back of spoon; bring to boil.
6. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally. Uncover and simmer, stirring occasionally, until thickened, about 1 hour and 15 minutes.
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